Healthy Fettuccine
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 226.79 g whole wheat fettuccine
- 9.85 ml butter
- 9.85 ml olive oil
- 453.59 g asparagus, cut into 1-inch pieces
- 2.46 ml table salt
- 1.23 ml black pepper
- 1 egg
- 236.59 ml fat-free half-and-half
- 4.92 ml cornstarch, mixed with 1 tablespoon water
- 59.14 ml parsley, fresh, chopped
- 29.58 ml parmesan cheese
- 14.79 ml lemon zest
- 29.58 ml fresh lemon juice
directions
- Cook pasta according to package directions; drain and keep hot.
- Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
- In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.
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